Best Creamy Egg Salad Recipe [Perfect Holiday Side Dish Idea]
If you’re looking for a simple, delicious recipe that’s perfect for any time of day, you’ve come to the right place. This BEST Creamy Egg Salad is exactly what you need for a quick meal, snack, or even as part of a larger spread. It’s rich, creamy, and has just the right amount of zing from the lemon and mustard. Plus, it’s super easy to make!
Why Will You Love this Recipe?
- Easy to make: You only need a few basic ingredients and about 20 minutes. Even if you’re a beginner in the kitchen, this recipe will be a breeze.
- Versatile and perfect for any meal: Whether it’s breakfast, lunch, or dinner, this egg salad fits in everywhere. You can serve it as a sandwich, a wrap, or over some greens for a lighter option.
- Healthy with a light twist: We’re using light mayo and sour cream, so you get all the creaminess without feeling too heavy. It’s satisfying without overloading on calories.
Here’s how to make creamy egg salad:
Recipe Variations
- Add some crunch: Throw in some chopped celery or radishes for extra texture. It adds a nice contrast to the creaminess of the eggs.
- Spice it up: If you like a little heat, sprinkle in some cayenne or red pepper flakes. It’ll give this salad a bit of a kick!
- Make it more filling: Add some cooked bacon bits or even diced avocado. Both will take the richness of the salad to the next level.
Make it now or pin it for later:
Tools You’ll Need
- Pot for boiling the eggs: You’ll need a medium-sized pot to boil the eggs. A slotted spoon will help you get the eggs in and out without any cracks.
- Mixing bowl: A large mixing bowl works best to toss everything together without making a mess.
- Knife and cutting board: For chopping the onions, parsley, and eggs. Make sure your knife is sharp for easy slicing.
FAQ
Can I freeze it?
Egg salad doesn’t freeze well because the texture changes when thawed. It’s best eaten fresh or stored in the fridge for a couple of days.
How do I store it?
Keep the egg salad in an airtight container in the fridge. It’ll stay fresh for up to three days.
How long does it last?
In the fridge, this creamy egg salad will last for about 3 days, but it’s so good, you’ll probably eat it all before then.
What can I serve it with?
You can enjoy it in a sandwich, on toast, or even on a bed of fresh greens. It’s also great with crackers for a snack!
Is it suitable for every diet?
This recipe is not keto or vegan, but it’s low-carb and can easily be adapted for gluten-free diets by serving it without bread.
Other Recipes You’ll Love
- Air Fryer Mayo Parmesan-Crusted Chicken
- High-Protein Mayonnaise Recipe With Hard Boiled Eggs
- Deviled Egg Cupcakes
- Easy Chicken Pâté
- Halloween Deviled Eggs
- Honey Baked Ham Chicken Salad
Best Creamy Egg Salad Recipe
Equipment
- 1 Pot
Ingredients
- 6 large eggs
- 1 small red onion finely chopped
- ¼ cup light mayonnaise
- ¼ cup sour cream 12% fat
- 1 tablespoon Dijon mustard
- 2 teaspoons chopped parsley
- 2 tablespoons lemon juice
- 2 tablespoons chopped chives
- ⅓ teaspoon salt
- Freshly ground black pepper to taste
Instructions
- Bring a pot of water to a boil and add a pinch of salt.
- Once boiling, carefully lower the eggs into the water using a spoon. Boil the eggs for 13 minutes.
- Transfer the cooked eggs to an ice bath to cool, making them easier to peel.
- While the eggs cool, finely chop the parsley, red onion, and chives. Squeeze the lemon juice.
- Peel the eggs and chop them into small cubes.
- In a large bowl, combine the chopped eggs, red onion, mayonnaise, sour cream, Dijon mustard, parsley, chives, lemon juice, salt, and pepper.
- Mix everything gently until well combined.
- Serve immediately or chill in the refrigerator before serving.
